This recipe comes from Holland. No, not the country: Holland is a lovely person I know who lives in California.
She gave me the recipe for this simple and healthy salad some time ago, claiming that she’d eaten it every day that summer. I inspected her discreetly and noticed that she looked great and that she had a compelling abundance of energy. So, as I sometimes do when I notice people are in better shape than I am, I decided to eat what she was eating.
(I realize this is a slightly irrational approach and can backfire, like it did the time I adopted the eating habits of a girl I knew who looked perfect and ate nothing but pastrami sandwiches. I quit when I went up a pants size.)
I can’t say that I eat this salad every day, like Holland does, nor can I say that since I started eating it I look and feel great, like Holland does, but I go for this salad when I feel the need for a tasty shot of good health. And if I keep it up, hey, maybe some day someone will want to eat what I’m eating.
1 bunch of kale, ribs and tough stems removed
½ cup best quality olive oil
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt (or to taste)
½ cup crumbled feta cheese
½ cup raw sunflower seeds
1. Chop the kale, or cut it into thin, julenne strips. Pour on enough olive oil to coat the kale. Toss it with your hands, crushing it slightly while you mix, to break it down a little. Let it sit for at least 30 minutes, or cover it and refrigerate it overnight.
2. When you are ready to serve, sprinkle the salad with the lemon juice and salt and toss it. Sprinkle on the feta cheese and sunflower seeds and serve.